Ginger Scallion Egg-Drop Soup

It's only natural to use leftover chicken broth (from Blade Steaks with Rosemary White–Bean Purée ) to make chicken soup. But what a soup! Steeping ginger and scallion greens in the stock and then poaching the chicken in it is a quick way to achieve a depth of flavor. The final soup is enriched with silky ribbons of just–cooked eggs, shreds of tender chicken, and fresh rings of scallion. Best of all, this satisfying soup is easy enough to pull together after work.

Preparation

Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.

Meanwhile, chop remaining 3 scallions and shred chicken.

Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.

Leave a Review

Reviews

I would double the broth or water to dilute the soup a bit. Also, this recipe makes only 1-2 servings. Definitely at least double the whole thing if making for multiple people. Simple, healthy and good!

Simple, super reliable. I also like a Japanese variation using dashi instead of chicken broth, and sometimes using tofu instead of chicken. Cut-up dried shiitake mushrooms and a smidge of miso top it off. But then it's kind of a different soup altogether...still good though. :)

I actually followed the recipe to a T for a change and the flavor is superb! Crushing the scallions was a nice touch, and the white pepper is essential. I think the chicken could be poached slightly longer than 15 min though. Very simple but impressive. I forgot to drizzle the sesame oil but will try that next time.